The Texas BBQ Forum

I have placed several times in the past with this brisket, this weekend we had 32 teams at Clifton and I didn't make final table (18 teams) out of 32 with this brisket....... kinda upsetting but that's the way BBQ cook-offs go......

Well, it looked good to me...

Looks good! How was your tenderness?

Looks good from here brutha , were you happy with th flavor and texture??? If you are then keep cooking it and force feed them taste impaired judges !!!!

Looks great....must have been up against some strong briskets

Must've been that new R&O Cube. Better let me take it off your hands!

Man the texture and tenderness was spot on, I guess it got on the wrong table....... I'm not gonna change anything about it might just win with it next cookoff.....

Looks good to me too.

You may want to sit out a comp. and judge instead. I would try to judge final tables that way you can taste what the top teams are turning in. A lot of good comp. cooks are also head judges or assistants so they have a good idea of what's winning.

I wouldn't change a thing. I walk regularly in brisket and then, BAM, one cook off without a walk and then next comp, it's back to buisness. I think it's just a matter of what table it landed on.

ANother question: I've heard both ways, but do yall leave the fat on or trim it off the brisket? I've always trimmed some of it off, but I don't wanna take it all off because some people like the fat ???

Wrong tables do happen and it is usually when you really think your turn in is the best you ever made lol.

I trim mine down to a quarter inch or less.

I take the fat off completely before turn ins.

I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor

jtilk wrote:I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor

That's what I try to do too.